We are back in the office today recovering from a few busy days at the national craft & design fair Dublin. This is always a fantastic show for Pukara. We hope to see are caramelised balsamic fans there same time next year.

If you missed us you can still buy online with one week left before cut off times for postage.

You will also find Pukara products at St Georges market every Saturday & in Victoria square leading up to Christmas as the sunday market.

Looking forward to seeing load of recipes using Pukara over the festive season.

Happy Valentines Day to all! The best way to begin a weekend is with love… We want to share the love with all of our customers and loyal devotees. So we’re excited to announce our new recipe competition!

Simply email us your original recipe (to Jenna@jensgourmetfoods.co.uk) containing any 2 or more Pukara Estate products by March 3rd. The recipes will then be posted on our Facebook page and the recipe that gets the most likes wins! Winner to be drawn March 18th. First prize is a Pukara Estate hamper! The top 5 recipes will all be included on our website and social media pages. So get cooking!

RECIPE

To celebrate all things pink, red and sweet on this international day of love. This simple recipe is sure to please.

Method
Combine sugar and vinegar in a saucepan over medium heat. Cook, stirring for 5 minutes or until sugar is dissolved. Simmer without stirring for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.

Process frozen raspberries in a food processor until crumbly. Add 80 – 125ml hot water or enough to help process and melt the berries a little. Continue processing, scraping down sides occasionally, until you end up with a smooth raspberry ice (3-4 minutes). Add egg whites and process until smooth. Add cooled guava vinegar syrup, gently combine then serve straight away or freeze until required.

Pukara Estate was founded by Bruce Eglington, who planted the first trees in 1999 and was joined 12 months later by Steve Goodchild. The first commercial harvest took place in 2003 and the Pukara Estate brand was launched. Pukara Estate’s Extra Virgin Olive Oils and Vinegars are amongst Australia’s best, winning over 60 awards nationally. The products are produced and packaged on site, guaranteeing the freshest product throughout each season.

Pukara’s entire focus is about exceeding expectations through the delivery of absolute freshness, innovative flavour and consistent quality.

Steve and Racquel Goodchild now manage Pukara Estate’s operations across the country with an ever increasing range of products and distribution. The freshness, flavour and quality of our products are testament to the creativity, passion and commitment of our entire team. Our extensive range of products offer something gourmet for everyone to identify with, enjoy and indulge!!

Myself & my husband Stuart back packed around the world 2008/2009 where we found a job on the olive grove with Bruce, Steve & Racquel. We were part of the production/Pukara Team. We found a good friendship and business relationship that when we got back to the UK/Ireland we decided to import Pukara Products. We go back once a year now to do this harvest of the olives and get caught up with our friends in oz. We now do event throughout Ireland, N.Ireland & Scotland and supplie high end deli’s within thoose areas. We are always looking to grow our business.

Recipe Ideas

Barbedcued Garlic Prawns

Simple food at its best. Try this over the barbecue or on the stove top. Use big king prawns if available for maximum impact

How to Cook

2.Preheat a lightly greased barbecue or char-grill plate to high. Grill prawns, turning once they are turning opaque. Once cooked, transfer to a large plate sprinkle with chopped parsley andamp; serve with a wedge of lemon and a good dollop of Pukara Estate Garlic mayonnaise.

It has been a hot one so far down under on the estate while we are all sitting in front of our log fires….. swap that cup of HOT tea with a glass of sparking wine with a dash of our guava vinegar. A must try….

You can still find Chris at our stall every saturday at st Georges market to get all those products top up after the christmas period. We may even have a few sneaking specials for the month of January.

Method
Mix all ingredients, except the ribs together in a bowl until combined. Using a fork pierce the meat all over. Add to marinade and massage together.

Cover and refrigerate for 4-6 hours or overnight. Remove marinated ribs from the bowl with a little extra marinade, covering exterior of the meat and wrap tightly in foil. Barbecue on medium heat for 45-60 minutes. Unwrap the ribs and check if cooked through but still juicy. If so, remove from foil, turn the heat up and cook over flames for 5 minutes, just to charcoal.

Allow the ribs to rest for 10 minutes, slice them up and serve immediately.

We also produce our very own Connoisseur Selection Balsamic Vinegars; including Caramelised Balsamic Vinegar, Barrel-Aged Balsamic Vinegar, and Flavoured Balsamic Vinegars – Pomegranate, Blackcurrant, and Vanilla & Cinnamon as well as a White Balsamic Vinegar.

We also produce a Red wine Liqueur Vinegar and a White Wine Liqueur Vinegar and most recently a new Guava Flavoured Vinegar.

To compliment our Australian Extra Virgin Olive Oils and Balsamic Vinegars, we have premium quality Manzanillo and Kalamata Table Olives, Marinated Olives and a delicious range of Tapenades, Relishes and Mayonnaises (made with our extra virgin olive oil, of course), as well as Dukkahs.

We also produce our very own Connoisseur Selection Balsamic Vinegars; including Caramelised Balsamic Vinegar, Barrel-Aged Balsamic Vinegar, and Flavoured Balsamic Vinegars – Pomegranate, Blackcurrant, and Vanilla & Cinnamon as well as a White Balsamic Vinegar.

We also produce a Red wine Liqueur Vinegar and a White Wine Liqueur Vinegar and most recently a new Guava Flavoured Vinegar.

To compliment our Australian Extra Virgin Olive Oils and Balsamic Vinegars, we have premium quality Manzanillo and Kalamata Table Olives, Marinated Olives and a delicious range of Tapenades, Relishes and Mayonnaises (made with our extra virgin olive oil, of course), as well as Dukkahs.

We also produce our very own Connoisseur Selection Balsamic Vinegars; including Caramelised Balsamic Vinegar, Barrel-Aged Balsamic Vinegar, and Flavoured Balsamic Vinegars – Pomegranate, Blackcurrant, and Vanilla & Cinnamon as well as a White Balsamic Vinegar.

We also produce a Red wine Liqueur Vinegar and a White Wine Liqueur Vinegar and most recently a new Guava Flavoured Vinegar.

To compliment our Australian Extra Virgin Olive Oils and Balsamic Vinegars, we have premium quality Manzanillo and Kalamata Table Olives, Marinated Olives and a delicious range of Tapenades, Relishes and Mayonnaises (made with our extra virgin olive oil, of course), as well as Dukkahs.

We also produce our very own Connoisseur Selection Balsamic Vinegars; including Caramelised Balsamic Vinegar, Barrel-Aged Balsamic Vinegar, and Flavoured Balsamic Vinegars – Pomegranate, Blackcurrant, and Vanilla & Cinnamon as well as a White Balsamic Vinegar.

We also produce a Red wine Liqueur Vinegar and a White Wine Liqueur Vinegar and most recently a new Guava Flavoured Vinegar.

To compliment our Australian Extra Virgin Olive Oils and Balsamic Vinegars, we have premium quality Manzanillo and Kalamata Table Olives, Marinated Olives and a delicious range of Tapenades, Relishes and Mayonnaises (made with our extra virgin olive oil, of course), as well as Dukkahs.